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Thursday, December 30, 2010

I thought long and hard about what to write for my last blog post of 2010.

It's been a difficult year for our family...for reasons too plentiful to list. Let's just say (without even knowing what the future has in store) I look forward to starting anew and the possibility of brighter days ahead.

That's not to say it's all been bad...

As I sit here typing I am watching my children play together while my husband reads the paper. I love them. We are safe, warm and under one roof. For that I am blessed.

I picked up running this summer and have increased what began as a fifteen minute strenuous jog... to today easily running over three and a half miles. For that I am proud.

I started this blog in March with no idea how much it would evolve into a fulfilling, constructive hobby. I've enjoyed getting to know my fellow bloggers, seeing your food and hearing your stories. You have made me laugh, inspired me to try new things ~ but most of all ~ you have made me hungry. For that I am grateful.

So here's to 2011 ~ may it be filled with peace, prosperity, great health and ~ but of course ~ excellent food!

Bring stock to a simmer in a 4-quart pot and keep at a bare simmer, covered.

Heat oil with 1 tablespoon butter in a 4- to 5-quart heavy saucepan over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned and any liquid they give off is evaporated, about 4 minutes. Season with salt and pepper, then transfer to a bowl.

Ladle in 1 cup simmering stock and cook at a strong simmer, stirring, until absorbed. Continue simmering and adding stock, about 1/2 cup at a time, stirring very frequently and letting each addition be absorbed before adding next, until rice is just tender and creamy-looking, 16 to 18 minutes. (Save leftover stock for thinning.) (Ours took 33 minutes to get the risotto perfect!)

Remove from heat and stir in remaining tablespoon butter, sautéed mushrooms, truffle oil to taste (if using), cheese, chives, and salt and pepper to taste. If desired, thin risotto with some of leftover stock.

Sunday, December 26, 2010

We spent the day yesterday at my sister and brother-in-law's house ~ we had such an amazing time! Here are some photos of Gabrielle's homemade sushi ...UNBELIEVABLY GREAT! She and I just might do a video together showing the steps it takes to make the perfect roll! (Possibly coming in the new year!)

This afternoon our friends arrived and are staying with us a few days ~ wine and cheese coming up and lots of cooking to come!

Thursday, December 23, 2010

My sister made a bunch of these lobster ornaments a few years back. She was hosting a Lobster Bake and placed one per plate as a party favor. (She's good...I'm not gonna lie.) The crustacean is prominently displayed on our tree and always makes me smile hungry!

This ornament my parents passed down to us is one of my favorites ~ it's very old and fragile.

I'm praying 2011 brings peace, joy and health to our family and yours...

Wednesday, December 22, 2010

If you recall, I'm in charge of seeing it all goes off without a hitch ~thus~ short on time! I did want to share with you however, the Snickerdoodles my husband and daughter made for gifting. Emeril's recipe is wonderful...light, crisp and perfectly balanced!

Yesterday, we took a trip to that pork farm I'm always blabbing about...the line was down the street! My daughter's teachers are getting a tin of cookies and a pound of farm fresh bacon! I know... they're going to think I am NUTS...but I don't care...I gift awesome bacon...that's what I do!

Below you'll see the bacon all wrapped up and looking pretty! Wish us luck!

With a handheld or standing mixer, beat together the shortening and butter. Add the 1 1/2 cups sugar and continue beating until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the flour mixture and blend until smooth.

Mix the 3 tablespoons sugar with the cinnamon in a small bowl. Roll the dough, by hand, into 1 1/2-inch balls. Roll the balls in the cinnamon sugar. Flatten the balls into 1/2-inch thick disks, spacing them evenly on unlined cookie sheets. Bake until light brown, but still moist in the center, about 12 minutes. Cool on a rack

Monday, December 20, 2010

In keeping with my promise to make my posts quick and to the point this week...here we have Grilled Lamb Chops. Yes they're a bit of a splurge, but I simply can not resist making them during the Holiday Season!

Below, the Lamb Chops are marinating in a homemade paste of Olive Oil, Garlic, Rosemary, Thyme and Sea Salt. We prefer our lamb very flavorful and cooked over a scorching hot charcoal grill! (Marinating time varies, here 2 hrs.)

Husband cutting the Lamb Chops after he cooked them over direct high heat on the charcoal grill (2-3 minutes per side) and let them rest a few minutes to retain their juices...

After we cut the Lamb Chops, we felt the fat hadn't rendered down enough (notice the white in the photo) so we placed the chops back on the grill for just a few seconds longer! (To some, these may look perfect as I know many people prefer their lamb very rare.)

Here the Lamb Chops are off the grill the second time. When we bit into the chops, they were filled with beautiful herbaceous flavor and medium rare in the center! For us...PERFECT!
We enjoyed the Lamb Chops over top piping hot Parmesan Polenta - that one of these days I promise I will photograph and post! It's just that once the polenta is finished ~ all creamy, warm and delicious ~ the camera seems down right frivolous!

Thursday, December 16, 2010

Further proof that I do not have quite the same patience nor baking acumen that so many of you possess - these Chocolate Toasts with Sea Salt and Olive Oil are definitely a, "Lazy Man's Dessert!"

My sister (not she who makes "witty" comments on my blog, but the other) shared this snack with me a few years back. She served the Chocolate Toasts as part of a spread for a neighborhood Wine and Cheese.

I appreciate any treat that takes simple, fine ingredients and puts them together in a somewhat unusual fashion! Have fun with these delightful toasts ~ and enjoy!

Here I used a semi-sweet Bakers Chocolate, but obviously the higher quality the chocolate the better!

Shaving the chocolate with a knife...because who doesn't enjoy shaving chocolate?

Place some chocolate on top of lightly toasted baguette slice, sprinkle with touch of spice mixture and sea salt. Drizzle with your favorite extra virgin olive oil. Place in oven for 4-5 minutes or until chocolate is just soft. (Add MORE chocolate than I did here!!!!)

Tuesday, December 14, 2010

First, to the Cannoli purists out there (and I know there are many)...please don't all of you come after me with a club! It's just that I often find myself with leftover corn tortillas sitting idle in my fridge.

Cheese mixture placed on cooled tortilla and sprinkled with more almonds...

Rolled seam side down...

Carefully cut on a bias with a sharp paring knife...

While nothing compares to the light, crisp, flaky shell of the Classic Italian Cannoli...this Corn Tortilla version is absolutely DELICIOUS! Easy to bite into...creamy, crunchy, sweet (but not overly so) in the center!

Alas...I dipped the ends in almonds...but they're BEGGING for some chocolate!